Schulzová V, Hajslová J, Peroutka R, Gry J, Andersson H C
Institute of Chemical Technology, Department of Food Chemistry and Analysis, Technická 3, 166 28 Prague 6, Czech Republic.
Food Addit Contam. 2002 Sep;19(9):853-62. doi: 10.1080/02652030210156340.
Agaritine (N-(gamma-L(+)-glutamyl)-4-hydroxymethyl-phenylhydrazine) was identified and quantified by high-pressure liquid chromatography and used as a marker for the occurrence of phenylhydrazine derivatives in the cultivated Agaricus bitorquis and A. garicus hortensis mushrooms. Although relatively high levels of agaritine (around 700 mg kg(-1)) could be found in freshly harvested A. bitorquis from early flushes, samples from supermarkets contained less agaritine. The content of 28 samples varied between 165 and 457 mg kg(-1), on average being 272 +/- 69 mg kg(-1). The highest amounts of agaritine were found in the skin of the cap and in the gills, the lowest being in the stem. There was no significant difference in agaritine content of the two mushroom species in our study. Pronounced reduction in agaritine content was observed during storage of mushrooms in the refrigerator or freezer, as well as during drying of the mushrooms. The degree of reduction was dependent on the length and condition of storage and was usually in the region 20-75%. No reduction in agaritine content was observed during freeze-drying. Depending on the cooking procedure, household processing of cultivated Agaricus mushrooms reduced the agaritine content to various degrees. Boiling extracted around 50% of the agaritine content into the cooking broth within 5min and degraded 20-25% of the original agaritine content of the mushrooms. Prolonged boiling, as when preparing a sauce, reduced the content in the solid mushroom further (around 10% left after 2h). Dry baking of the cultivated mushroom, a process similar to pizza baking, reduced the agaritine content by approximately 25%, whereas frying in oil or butter or deep frying resulted in a more marked reduction (35-70%). Microwave processing of the cultivated mushrooms reduced the agaritine content to one-third of the original level. Thus, the exposure to agaritine was substantially less when consuming processed Agaricus mushrooms as compared with consuming the raw mushrooms. However, it is not yet known to what extent agaritine and other phenylhydrazine derivatives occurring in the cultivated mushroom are degraded into other biologically active compounds during the cooking procedure.
采用高压液相色谱法对蘑菇氨酸（N-（γ-L（+）-谷氨酰基）-4-羟甲基苯肼）进行了鉴定和定量，并将其用作栽培双孢蘑菇和野蘑菇中苯肼衍生物存在情况的标志物。虽然在早期采收的新鲜双孢蘑菇中可发现相对较高水平的蘑菇氨酸（约700毫克/千克），但超市销售的样品中蘑菇氨酸含量较低。28个样品的含量在165至457毫克/千克之间，平均为272±69毫克/千克。蘑菇氨酸含量最高的部位是菌盖表皮和菌褶，最低的是菌柄。在我们的研究中，两种蘑菇的蘑菇氨酸含量没有显著差异。在冰箱或冷冻库中储存蘑菇期间以及蘑菇干燥过程中，均观察到蘑菇氨酸含量明显降低。降低程度取决于储存时间和条件，通常在20%-75%范围内。冷冻干燥过程中未观察到蘑菇氨酸含量降低。根据烹饪方法的不同，栽培蘑菇的家庭加工会使蘑菇氨酸含量有不同程度的降低。煮5分钟可使约50%的蘑菇氨酸溶入煮蘑菇的汤中，并使蘑菇中原始蘑菇氨酸含量降解20%-25%。长时间煮，如制作酱汁时，会使蘑菇固体部分的含量进一步降低（2小时后约剩10%）。栽培蘑菇的干烤（类似于制作披萨时的烘烤）可使蘑菇氨酸含量降低约25%，而用油炸或黄油煎或深度油炸则会导致更显著的降低（35%-70%）。栽培蘑菇的微波处理可使蘑菇氨酸含量降至原始水平的三分之一。因此，与食用生蘑菇相比，食用加工后的双孢蘑菇时，接触到的蘑菇氨酸要少得多。然而，目前尚不清楚烹饪过程中栽培蘑菇中存在的蘑菇氨酸和其他苯肼衍生物会在多大程度上降解为其他生物活性化合物。
